Starters
Italian
ItalianTomato Bruschetta
Garlic-rubbed toast piled with dressed tomatoes — from a quick store-cupboard version to a sourdough-and-burrata showstopper.
Vegetarian
Better version
Ripe vine tomatoes, fresh basil and ciabatta brushed with good olive oil.
Per serving£1.70
Total cost£3.40
Time17 min
Ingredients for 2
- 4 slices ciabatta
- 250 g vine-ripened tomatoes , diced
- 1 clove garlic , halved
- 2 tbsp extra-virgin olive oil
- 6 fresh basil leaves , torn
- ½ tsp red wine vinegar
- flaky salt and black pepper , to taste
Method
- Mix the diced tomatoes with the olive oil, vinegar, basil, salt and pepper and let sit for 10 minutes.
- Griddle or toast the ciabatta until charred at the edges.
- Rub the warm bread with the cut garlic.
- Pile on the tomatoes and drizzle over the juices left in the bowl.
Equipment
- griddle pan or grill
The three ways, side by side
Budget
Value baguette, tinned-cheap tomatoes and dried basil — on the table in 10 minutes.
Better
Ripe vine tomatoes, fresh basil and ciabatta brushed with good olive oil.
Ultimate
Charred sourdough, confit-garlic, datterini tomatoes, aged balsamic and torn burrata.
